Roasted Corn Salad

I saw this Roasted Corn Salad with Cilantro Lime Vinaigrette by Arnold Myint on the second episode of Top Chef Season 7 and thought that it would be a great dish to bring to Mo-Fo Duo's 4th of July BBQ because it looks pretty easy to make and it's a refreshing light side dish. However, I didn't get the chance to bring this dish to the party (or even make it) because I had a huge hangover from drinking too much the night before (yes... the curse of long weekend!)

So I decided to make it last weekend using my new Lodge stove-top cast-iron grill. Unfortunately, the corn kernels were not charred enough because I was too impatient so the charred/smokey flavor was missing. The dish still tasted really good though next time I would be more patient and take my time grilling the corn.


Ingredients:
6 ears of corn, husked
3 limes, zested and juiced
2 sprigs fresh cilantro, chopped
1 red onion, small diced
1 pkg grape tomatoes, halved
4 tablespoons chili powder
2 tablespoons onion powder or 1 tablespoon garlic powder
salt, to taste
sugar, to taste

Directions:

• Mix together chili powder, onion/garlic powder, salt, and sugar.
• Brush onto corn and grill until some kernels are burnt to a char.
• Slice kernels off the cob.
• Combine corn kernels with lime zest, lime juice, cilantro, red onion, and grape tomatoes in a mixing bowl.
• Season to taste.